Roasted Peppers with Caper Dressing Recipe

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Ingredients

Count

Nutrition

162

Calories

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Ingredients:

Serving

Directions:

Roast the peppers over a gas flame or grill or broil them, turning with tongs, until charred all over, about 10 minutes. When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into 1/2-inch strips.
In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper. Stir in the oil. Add the peppers and capers and toss.
Variations: Use halved and pitted olives in addition to or instead of the capers: Add a sprinkling of chopped fresh basil. Toss in a chopped tomato: Use three chopped anchovy fillets instead of the paste: Add a small can of drained tuna.
Shortcut: To roast the peppers quickly and with little mess, stand them upright and cut the flesh from each of the four sides, leaving the stem, seeds, and core behind. Put the peppers on an aluminum-foil-lined baking sheet, cut-side down, and broil until charred. Peel off the blackened skin.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.88 Kcal (678 kJ)
Calories from fat	132.31 Kcal
		% Daily Value*
Total Fat	14.7g	23%
Cholesterol	6.97mg	2%
Sodium	864.75mg	36%
Potassium	135.35mg	3%
Total Carbs	6.29g	2%
Sugars	4.46g	18%
Dietary Fiber	1.66g	7%
Protein	0.66g	1%
Vitamin C	118.8mg	198%
Vitamin A	3mg	99%
Iron	50.6mg	281%
Calcium	18.1mg	2%

Amount Per 100 g
Calories	94.67 Kcal (396 kJ)
Calories from fat	77.38 Kcal
		% Daily Value*
Total Fat	8.6g	23%
Cholesterol	4.08mg	2%
Sodium	505.73mg	36%
Potassium	79.15mg	3%
Total Carbs	3.68g	2%
Sugars	2.61g	18%
Dietary Fiber	0.97g	7%
Protein	0.39g	1%
Vitamin C	69.5mg	198%
Vitamin A	1.7mg	99%
Iron	29.6mg	281%
Calcium	10.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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